Delicious red lentil, pumpkin and lime pickle slow cooker soup recipe
- Publish Date
- Friday, 14 June 2024, 11:43AM
![Red lentil, pumpkin and lime pickle soup recipe from 'Healthy Slow Cooker' (2004) by Ross Dobson, published by Murdoch Books. Photo / Jeremy Simons](https://www.thecoast.net.nz/media/fakpj2in/lentil-pumpkin-and-lime-pickle-soup-eat-well.jpg?rmode=crop&rnd=133628328853270000&height=349&width=620&quality=95&scale=both)
Red lentil, pumpkin and lime pickle soup recipe from 'Healthy Slow Cooker' (2004) by Ross Dobson, published by Murdoch Books. Photo / Jeremy Simons
This simple soup is gluten-free, vegan and full of vibrant flavour.
Lime (or mango) pickle is one of the tastiest things to have on hand - not only is it a spicy and sweet condiment to serve with curries, but it’s pretty good with crackers and cheddar too! A few tablespoons of chopped lime pickle stirred through a soup makes it dance with zesty flavour.
Serves: 4
Preparation time: 20 minutes
Cooking time: 4 hours
Ingredients
- 1 1⁄2 cups (305g) split red lentils
- 6 cups (1.5 litres) salt-reduced vegetable stock
- 2 TBSP chopped Indian lime pickle
- 500g pumpkin, peeled, seeded and cut into cubes
- 1 TBSP olive oil
- 1 red onion, finely chopped
- 1 tsp cumin seeds
- 1 large tomato, finely chopped
- Handful mint leaves
- Handful dill sprigs
Method
- Heat your slow cooker to High.
- Combine the lentils, stock and lime pickle in the bowl of the slow cooker. Cover and cook for 2 hours.
- Working quickly to avoid losing too much heat, stir through the pumpkin and season generously with salt. Cover and cook for a further 2 hours, until both the lentils and pumpkin are soft. Turn the slow cooker down to Low and keep covered.
- Heat the olive oil in a small saucepan over high heat. Add the onion and cook for 8–10 minutes, until golden. Stir in the cumin seeds and cook for 1 minute, until the cumin pops and sizzles.
- Tip the spicy onions into the soup and stir through, along with the chopped tomato.
- Add pepper to taste – and a little more salt, if needed.
- Serve the soup in small bowls, garnished with the herbs.
Recipe thanks to our friends at Eat Well.
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From Healthy Slow Cooker by Ross Dobson, $42.99, published by Murdoch Books.
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